Sashimi Tuna Steaks with Sesame Crust: easy and delicious recipe

Think restaurant-quality dishes are impossible to make at home? Think again! Our sashimi tuna steak recipe with sesame crust will prove otherwise. Quick to prepare, nutritious, and particularly flavorful, this recipe will impress your guests while being remarkably simple to execute.

This dish pairs perfectly with a fresh salad, sautéed vegetables, or fragrant rice, depending on your preference. In less than an hour, you’ll serve a meal worthy of the best Asian restaurants, all in the comfort of your kitchen.

The Importance of Sashimi Tuna steak

For this recipe to succeed, the most important element is the quality of the fish. It’s essential to use “sushi grade tuna,” also known as “Grade 1.” This designation refers to superior quality fish, handled according to strict food safety standards, and specifically intended to be eaten raw or medium-rare.

Sushi grade tuna is characterized by its vibrant red color, firm texture, and complete absence of fishy odor. You’ll typically find it in specialized fish markets or Asian grocery stores. If you can’t find it near you, don’t hesitate to ask your regular fishmonger to order some for you.

For the Teriyaki sauce, we particularly recommend Veri Veri Teriyaki Low-Sodium, which offers remarkable depth of flavor while limiting salt content.

Preparing the Marinade for Sashimi Tuna

The marinade is essential for infusing the tuna steaks with umami and slightly sweet flavors. Here are the ingredients needed for 4 servings:

Ingredient	Quantity
Toasted sesame oil	2 tablespoons
Low-sodium Teriyaki sauce	3 tablespoons
Honey	1 tablespoon
Fresh lemon juice	Half a lemon
Garlic powder	1/2 teaspoon
Freshly ground black pepper	To taste

In a flat glass or ceramic dish (avoid metal which could react with the acids), carefully mix all these ingredients until you achieve a homogeneous consistency. The combination of toasted sesame oil and Teriyaki sauce creates a powerful aromatic base, while the honey adds a touch of sweetness that perfectly balances the acidity of the lemon.

Marinating the Sushi Grade Tuna

If your tuna steaks are frozen, thaw them slowly in the refrigerator overnight. Never use a microwave or room temperature, as this would compromise their delicate texture.

Once thawed, carefully dry the steaks with paper towels. Excess moisture would prevent the formation of a beautiful crust during cooking.

Then place the steaks in the prepared marinade, ensuring they are well coated on all sides. Marinate for exactly 30 minutes at room temperature – no longer, as the acidity of the lemon would begin to “cook” the fish, as in a ceviche.

This marinating time is optimal for the flavors to slightly penetrate the flesh without altering its texture. Turn the steaks halfway through to ensure uniform absorption.

The Sesame Seed Coating for Perfect Sashimi Tuna

Just before cooking, prepare a mixture of white and black sesame seeds in a shallow dish. Using both types of seeds isn’t just aesthetic – black seeds have a slightly more intense flavor that perfectly complements the sweetness of the white ones.

Gently remove the steaks from the marinade and let the excess drip off. Then generously press the sesame seeds onto all sides of the tuna, applying slight pressure to ensure they adhere well to the flesh.

This sesame crust doesn’t just add crunch – it also protects the delicate tuna flesh during the intense cooking that follows.

Perfect Cooking Technique for Sashimi Tuna Steaks

Equipment	Purpose
Cast iron or non-stick pan	For perfect searing
Kitchen tongs	For handling the steaks
Paper towels	For drying the tuna
Cutting board	For slicing before serving
Sharp knife	For clean cuts

Cooking is the most crucial step in this recipe. The difference between a remarkable tuna steak and an ordinary one often comes down to a matter of seconds.

Start by preheating a non-stick pan or, ideally, a well-seasoned cast iron pan over medium-high heat. Cast iron offers optimal heat distribution, essential for perfect searing.

When the pan is hot (test by sprinkling a few drops of water – they should dance on the surface), add a thin layer of high smoke point vegetable oil, such as grapeseed or peanut oil.

Gently place the steaks in the pan and let them sear for exactly 2 minutes on each side. Resist the temptation to move them during cooking – this would prevent the formation of a beautiful golden crust.

For optimal results, also briefly sear the edges of the steaks using kitchen tongs for 15-20 seconds each. This extra step ensures impeccable presentation and uniform texture.

The center of the steak should remain pink, or even red, according to your preference. If you want more thorough cooking, cover the pan for an additional minute after lowering the heat, but be aware that tuna tends to become dry when overcooked.

Elegant Serving Suggestions

Transfer the steaks immediately to pre-heated plates – a detail professional chefs never neglect. If desired, quickly sauté seasonal vegetables in the still-hot pan with the remaining marinade for a perfectly matched side dish.

For a restaurant-worthy presentation, slice the steaks into thin slices about 1 cm thick and arrange them in a fan pattern. This cut reveals the magnificent contrast between the golden sesame crust and the pink center of the tuna.

You can serve this dish with a slightly acidic ponzu sauce, a few fresh cilantro leaves, and a wedge of lime for an additional touch of freshness.

Practical Information

Preparation time: 15 minutes
Marinating time: 30 minutes
Cooking time: 5 minutes
Total time: 50 minutes
Servings: 4

Detailed Ingredients List

• 4 sushi grade tuna steaks (about 5.3 oz each)
• 3.5 oz white sesame seeds
• 1.8 oz black sesame seeds
• 2 tablespoons toasted sesame oil
• 3 tablespoons low-sodium Teriyaki sauce
• 1 tablespoon honey
• Juice of half a lemon
• 1/2 teaspoon garlic powder
• Freshly ground black pepper
• 2 tablespoons vegetable oil for cooking

Step-by-Step Instructions

1. Prepare the marinade by mixing sesame oil, Teriyaki sauce, honey, lemon juice, garlic powder, and black pepper in a flat dish.
2. Carefully dry the tuna steaks with paper towels and place them in the marinade for 30 minutes at room temperature.
3. Mix the white and black sesame seeds in a shallow dish.
4. Remove the steaks from the marinade, let the excess drip off, and press them into the sesame seeds on all sides.
5. Preheat a pan over medium-high heat and add the vegetable oil.
6. Sear the steaks for 2 minutes on each side, then briefly on the edges.
7. Transfer to warm plates and slice into thin slices before serving.

So, what are you waiting for to impress your loved ones with this dish that combines simplicity of preparation and taste sophistication? Don’t hesitate to share your creations on Instagram by tagging us, or leave a comment below to tell us about your experience with this recipe!

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